Persian Love Muffins

• 1 cup gluten free flour (or all purpose flour)
• 1⁄2 cup almond flour
• 1⁄2 cup pistachio ground
• 1 teaspoon cardamom powder
• 1⁄2 tablespoon anima mundi rose powder
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup yogurt
• 1 1⁄4 cup plant based milk
• 1⁄2 cup vegan butter melted
• 2⁄3 coconut sugar
• 1 teaspoon apple cinder vinegar
• 1⁄2 teaspoon vanilla extract

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For the Rose Syrup:

• 1⁄2 cup agave1 lemon (juice)
• 1 teaspoon rose powder

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For Topping:

• Dried rosal petals
• 1⁄4 cup pistachios (chopped)

1. Preheat oven to 400F.

2. Mix all the dry ingredients in a bowl.

3. Mix all the wet ingredients in a large mixing bowl.

4. Pour the dry ingredients into the wet ingredients and combine batter.

5. Place muffin liners into muffin tray and pour batter into muffin liners.

6. Bake for 12-15 minutes till golden brown, pierce with a knife and if it comes out clean, it's done!

7. While the muffins are baking, prepare your syrup by adding all ingredients to a pan and heat (heating the syrup will help it absorb into the muffin to make it syrupy and spongey and yummy!).

8. Once muffins are baked to perfection, Let them sit for 5 minutes to cool a little then brush the syrup on top. Sprinkle chopped pistachios and rose petals on top.

9. Say a prayer of gratitude, Serve with love, Eat with joy.